Prep 0 mins
Cook 15 mins
Use a sauce for seafood. Especially good with crawfish or crab cakes.
- 3 cups heavy cream
- 1 pinch salt and pepper
- 2 teaspoons lemon zest
- 1⁄2 lemon, juice of
- 1 tablespoon fresh parsley
- Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.
I made this for my son and I when my husband was away on business. I thought it could use some other type of flavoring, perhaps some onion or garlic could be added to the sauce to make it a bit more flavorful. I tossed the sauce with some pasta and cubed chicken breast. Even so, my 1 1/2 year old son did like it, and ate everything on his plate, so that is a good thing for me. Oh, I did cut the recipe in 1/2, but I changed one thing and that was to add the juice of a whole lemon, I like a nice strong lemon flavor, and for me it was not overpowering, but for others, it may be too much. Thanks for posting the recipe.
This sauce was awesome and simple to make. I used it over shrimp and spaghetti. What a nice flavor it has! Thanks, Brookelynne!